Serves: 4
Total Calories: 631

2 pounds ripe tomatoes, peeled, seeded, and chopped
1 clove garlic, very finely chopped
1 cup tender celery ribs, thinly sliced
1/2 cup basil leaves, stacked and cut into thin ribbons
1/2 cup Gaeta or other mild black olives, pitted and chopped
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper
1 pound fusilli or gemelli pasta

1 Place the tomatoes in a large bowl with the garlic, celery, basil, and olives and toss well. Stir in the oil, lemon juice, and salt and pepper to taste.

2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender. Drain the pasta, then quickly toss it well with the sauce. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 631
Calories from Fat: 140

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